INDIVIDUAL SALMON EN CROUTES WITH MY HEALTHY GARLIC AND LEEK SAUCE This dish is super special to me, as it was the recipe my mum always used to make me if I was ever feeling sad, upset or just needed something to nourish my body and mind. Gorgeously simple and so rewarding. You will need to serve one (easily multiplied to feed many!) Ready rolled puff pastry 1 skinless salmon fillet 1 lemon Garlic puree Fresh parsley 1 leek, finely sliced Large handful of spinach 150ml chicken stock 1 tbsp half-fat creme fraiche 2 tsp garlic puree 1 tsp plain flour 20g grated parmesan Some chopped fresh chives Preheat the oven to 180c fan. Unroll the pastry and remove the skin of the salmon. Dry the salmon and rub with a little garlic puree, season with salt, pepper, lemon juice and zest. Whisk an egg in a cup and prepare a pastry brush. Lay the pastry out and place the salmon fillet onto it. Cut around the salmon to create your base leaving around 2 cm on the edge. Cut the same size slice, and trim it into long strips, brush the pastry edges with egg and start to layer the pastry strips over the salmon, egg wash again and repeat on the other side until you have a nice lattice (see video!). Trim off any excess. Brush everything with the egg wash a final time and place into the oven for 20 minutes until the pastry is cooked and golden brown. In a pan, saute the leeks with a pinch of salt but don’t colour them. Add in 2 tsp garlic and sweat for a few more minutes. Once cooked down, add in the spinach to wilt. Pour in 150ml chicken stock whisked into 1 tsp plain flour and reduce by 2/3 (around 10 minutes) then mix in 1 heaped tbsp creme fraiche, a grating of parmesan, lemon zest, chopped chives & parsley, 1/4 lemon juice. Taste and add some extra black pepper or salt if needed. You should have a sauce that coats the back of a spoon but is still loose. Feel free to trim the croute before serving on a bed of creamy leeks. #comfortfood #healthyrecipes #recipesoftiktok #fypシ